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| 小粒种咖啡烘焙梯度中特征化学成分动态演变探究 |
| Research on the dynamic changes of main chemical components in the arabica coffee under different roasting degrees |
| 投稿时间：2026-03-18 修订日期：2026-05-16 |
| DOI： |
| 中文关键词: 小粒种咖啡 烘焙度 化学成分 量化关联 |
| 英文关键词:arabica coffee roast degree chemical composition quantitative association |
| 基金项目:国家市场监督管理总局科技计划(2025MK135)；普洱市科技计划(KJXM202508080376)。 |
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| 中文摘要: |
| 目的 系统探究不同烘焙程度下咖啡主要化学成分的动态变化规律。方法 选取卡蒂姆、卡杜拉及萨奇姆3种小粒种咖啡生豆为研究对象, 分别测定生豆和黄点烘焙、肉桂烘焙、浅烘焙、中度烘焙、中深烘焙和深度烘焙共6种烘焙豆样品中咖啡碱、游离氨基酸、多酚、总黄酮、多糖和绿原酸的含量, 系统分析各成分随烘焙程度变化的规律。结果 3种小粒种咖啡的主要化学成分含量随着烘焙程度增加呈现以下变化规律: 咖啡碱含量基本无变化, 稳定在0.99%~1.24%范围内; 游离氨基酸含量呈显著下降趋势, 其中卡蒂姆由0.49%降低至0.17%, 卡杜拉由0.41%降低至0.03%, 萨奇姆由0.59%降低至0.03%; 多酚含量在某些烘焙阶段略有波动, 从中度烘焙开始均呈下降趋势, 由8.27%~8.52%降至5.76%~4.15%; 总黄酮含量总体呈显著下降趋势, 由5.86%~6.88%降至0.95%~1.32%; 多糖含量表现为“先下降后显著上升”的趋势, 在黄点烘焙和肉桂烘焙阶段由3.47%~4.42%降至2.30%~2.94%, 肉桂烘焙后随烘焙程度增加多糖含量显著升高, 深度烘焙时达到5.84%~7.80%; 生豆中6种绿原酸总含量高达64.83~66.12 mg/g, 随烘焙程度的增加逐渐降至4.62~7.50 mg/g, 仅为对应生豆含量的7.1%~11.3%。结论 本研究明确烘焙程度与3种小粒种咖啡主要化学成分的量化关联, 研究结果为咖啡烘焙工艺及功能性产品开发提供基础数据参考。 |
| 英文摘要: |
| Objective To systematically investigate the dynamic variation patterns of major chemical components in coffee under different roasting degrees. Methods The 3 kinds of arabica coffee beans—Catimor coffee, Caturra coffee, and Sachimor coffee—were selected as research the subjects. The contents of caffeine, free amino acids, polyphenols, total flavonoids, polysaccharides, and chlorogenic acid in raw beans and 6 kinds of roasted bean samples: yellow dot roasted, cassia bark roasted, light roasted, medium roasted, medium-dark roasted, and fully roasted. The system analyzes the patterns of changes in each component as the roasting degree varies. Results The main chemical component contents of the 3 kinds of arabica coffee exhibited the following variation patterns with increasing roasting degree: The caffeine content remained largely unchanged, stabilizing within the range of 0.99%–1.24%; the free amino acid content showed a significant decline, with Catimor coffee decreasing from 0.49% to 0.17%, Caturra coffee from 0.41% to 0.03%, and Sachimor coffee from 0.59% to 0.03%; the polyphenol content exhibits slight fluctuations during certain baking stages, showing a downward trend from the moderate baking phase onward, from 8.27%–8.52% to 5.76%–4.15%; the total flavonoid content showed a pronounced downward trend, dropping from 5.86%–6.88% to 0.95%–1.32%; the polysaccharide content followed a “first decrease followed by significant increase” pattern, decreasing from 3.47%–4.42% to 2.30%–2.94% during yellow-bean roasting and cassia bark roasting, but significantly rising with further roasting to 5.84%-7.80% during deep roasting; the total chlorogenic acid content in raw beans reached 64.83–66.12 mg/g, gradually declining to 4.62–7.50 mg/g with increased roasting degree, accounting for only 7.1%–11.3% of the corresponding raw bean content. Conclusion This study clarify the quantitative correlation between roasting degree and the main chemical components of 3 kinds of arabica coffee varieties. The findings provide basic data reference for the optimization of coffee roasting processes and the development of functional coffee products. |
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